Easy Teriyaki Chicken by Runny Runny 999

This Teriyaki Chicken recipe with a delicious sticky sauce makes a brilliant, quick, healthy, midweek meal. No need to marinade, just stir fry and serve.

Dinner in 30 minutes that still feels like a mega treat (read: takeaway/fakeaway)? YES PLEASE.

This Teriyaki Chicken is an ancient recipe from when I first started blogging way back when. I've tweaked it a bit over the years to improve (aka MORE STICKY TERIYAKI SAUCE PLLLLEASE).

I am pleased to report it's still as yummy and delicious as ever. It's back on our meal plans as a soon to be regular. Hope it makes it's way onto your dinner planner too because:

✅ Definitely healthier than your standard similar, sweet and sour type takeaway.

✅ Quick, quick, quick. No need to marinade.

✅ Leftovers are THE BEST meal prep type lunches.

✅ THIS SAUCE THOUGH. Sticky, sweet, salty, savoury, honey, soy deliciousness.

First up, what IS Teriyaki Sauce?

According to Google dictionary "a mixture of soy sauce, sake, ginger, and other flavourings, used in Japanese cooking as a marinade or glaze".

You can buy it as a pre-made bottled sauce, but honestly? This is so quick and simple. No nasties and full of taste.

How to make the Teriyaki Chicken recipe:

Mix your Teriyaki Chicken sauce ingredients in a small bowl. (No need to marinade the chicken, although if you wanted to and had time, you could.)

Heat oil in a frying pan until very hot, pan fry the chicken until golden and then add the garlic and ginger.

Pour in your sauce, allow to bubble and thicken and you're ready to serve!

Ingredients I use to make the Teriyaki Chicken recipe:

Chicken – You can use chicken thighs or chicken breasts for this Chicken Teriyaki recipe (both skinless and boneless, cut into chunks).

• Chicken thighs will take a little longer to cook (you want to let the fat in them break down), but they stay more moist and juicy plus give added flavour.
• Chicken breasts will cook more quickly than the time stated in the recipe, they are slightly less tasty and can dry out.

Oil – Use sesame oil if you have it, it adds flavour, but no need to buy especically if you don't. Use sunflower oil or vegetable oil.

Soy Sauce – I'm all for cutting costs when you can, but honestly? Buy the best quality soy sauce you can. I like Kikkoman brand. It really makes this dish.

Honey – I use runny, just because it's easier to handle and pour. Use whichever type you have.

Vinegar – I use white wine vinegar as I always have it in the cupboard. You can use red wine vinegar, or Mirin (which is Japanese rice wine).

Garlic – I use frozen, ready prepared garlic or, a paste from a jar (choose one with minimal preservatives).

Ginger – Again, I use frozen, ready prepared ginger or, a paste from a jar.

Cornflour – Always add liquid to cornflour (not the other way around) a little at a time, to avoid lumps.

What to serve with the Teriyaki Chicken:

• Whilst the chicken is cooking, I cook some rice in the bottom of a steamer pan and then add some green vegetables to the steamer part on top for the last 3 0r 4 minutes, usually broccoli.
• You can mix the cooked broccoli into the sauce and chicken just before serving if you'd like it coated in the Chicken Teriyaki sauce.
• Mangetout peas, green beans, or carrot slices would also work well.

Need some other quick chicken dinners?

• Chicken Pesto Pasta
• Chicken Kebabs (for the BBQ, Oven or Grill)
• Bacon Wrapped Chicken
• Chicken Enchiladas

Hope you enjoy this recipe as much as we do. I'd love to know how you got on and what you thought of it if you make it. I'd be super grateful if you gave feedback by leaving a comment or by rating the recipe (just click the ⭐️ under the recipe name!).

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This recipe was originally posted April 23rd 2014, and updated 10th June 2019 to improve the recipe, add new photos and tips.

Chicken Teriyaki with Easy Sticky Sauce

This Teriyaki Chicken recipe with a delicious sticky sauce makes a brilliant, quick, healthy, midweek meal. No need to marinade, just stir fry and serve.

Prep Time 5 minutes

Cook Time 25 minutes

Total Time 30 minutes

Servings 4

Calories 350 kcal

• 800 g Chicken thighs Skinless, boneless, cut into chunks
• 1 tbsp Oil Sesame, vegetable or sunflower
• 2 Cloves Garlic Peeled and crushed
• 1 tsp Ginger puree

For the Teriyaki Sauce

• 1 tsp Cornflour
• 10 tbsp Soy sauce
• 3 tbsp Honey
• 2 tbsp White wine vinegar
• .5 tsp Dried chilli flakes Optional

1. Mix the Teriyaki sauce ingredients in a small bowl. Begin with the cornflour and gradually add the soy sauce, whisking so there are no lumps. Add the rest of the sauce ingredients.

2. Heat the oil in a frying pan until very hot.

3. Add the chicken and cook for about 15 minutes until well browned.

4. Add the garlic and ginger and cook for 3 or 4 more minutes until softened.

5. Add the teriyaki sauce ingredients and cook for about 5 minutes until everything is well coated and thickened.

6. Whilst the chicken is cooking, I cook some rice in the bottom of a steamer pan and then add some green vegetables to the steamer part on top for the last 5 minutes. (You can mix the cooked broccoli into the sauce and chicken just before serving if you'd like it coated in sauce.)

• Nutrition calculated without rice or vegetables.

Nutrition Facts

Chicken Teriyaki with Easy Sticky Sauce

Amount per Serving

% Daily Value*

* Percent Daily Values are based on a 2000 calorie diet.

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Source: https://www.tamingtwins.com/simple-sticky-midweek-chicken-teriyaki-recipe/